Bacon Cheddar Chive Biscuits Food

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

CHEDDAR, BACON, AND FRESH CHIVE BISCUITS

Steps:

• Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
• Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
• Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
• Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

BACON CHEDDAR CHIVE BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.

BLACK PEPPER CHEDDAR BACON BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown. Serve warm.

FLAKY BACON CHIVE BISCUITS

Steps:

• Preheat the oven to 450°F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and pepper.
• p id="instruction-step-2">2. Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps.
• id="instruction-step-3">3. Make a well in the center of the mixture. Pour in the buttermilk Fold everything together with a large spoon or rubber spatula Sprinkle with the chives and bacon and continue to fold the dough until it begins to come together. Do not overwork the dough.
• d="instruction-step-4">4. Turn the dough out onto a floured board and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.
• d="instruction-step-5">5. Cut out the biscuits using a 2 1/2-inch round cutter. Re-roll scraps until all the dough is used. You should have about 8 biscuits. Arrange close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
• d="instruction-step-6">6. Bake until golden brown, 15 to 18 minutes. Serve warm.

BACON, CHEDDAR AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper.
• In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened.
• Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
• Serve the biscuits warm with melted butter.

BACON CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together flour, sugar, baking powder, garlic powder, and salt.
• Add in melted butter, chives, and milk. Stir well to mix.TIP: When melting stick butter in the microwave, remove from butter wrapper, place in a small microwave bowl, and place the butter wrapper over the top of the bowl. This helps contain any butter splatter
• Stir in shredded cheese and bacon pieces just until mixed.
• Using a large cookie scoop, 1/4 cup size, scoop out the dough onto the parchment paper making 12 biscuits about 1 inch apart.
• Bake 15 to 17 minutes until the tops are lightly browned.
• Using a small bowl mix all topping ingredients together and spoon evenly over the tops of each warm biscuit.
• Let biscuits cool for about 10 minutes on the baking sheet before removing them as they'll continue to bake a bit on the warm tray after you remove them from the oven.
• Serve warm.

BACON CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together flour, sugar, baking powder, garlic powder, and salt.
• Add in melted butter, chives, and milk. Stir well to mix. TIP: When melting stick butter in the microwave, remove from butter wrapper, place in a small microwave bowl, and place the butter wrapper over the top of the bowl. This helps contain any butter splatter
• Stir in shredded cheese and bacon pieces just until mixed.
• Using a large cookie scoop, 1/4 cup size, scoop out the dough onto the parchment paper making 12 biscuits about 1 inch apart.
• Bake 15 to 17 minutes until the tops are lightly browned.
• Using a small bowl mix all topping ingredients together and spoon evenly over the tops of each warm biscuit.
• Let biscuits cool for about 10 minutes on the baking sheet before removing them as they'll continue to bake a bit on the warm tray after you remove them from the oven.
• Serve warm.

CLINTON KELLY'S BACON, EGG & CHEESE BISCUIT CASSEROLE

Steps:

• For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
• Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
• Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
• Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
• Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
• Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
• For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
• Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
• In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
• Bake covered in foil for 45-55 minutes until set.

BACON, CHEDDAR AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
• Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
• Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
• Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.